Cook penne according to package directions until al dente.

Drain the cooked penne and set aside.

In a 4-quart saucepan, combine diced plum tomatoes, tomato sauce, and dry white wine.

Bring the sauce to a simmer and let it cook while preparing the veal.

In a nonstick skillet, heat extra virgin olive oil over medium heat.

Add minced garlic to the skillet and sauté until fragrant (about 30 seconds).

Add lean ground veal to the skillet and cook, breaking it up with a spoon, until browned.

Drain any excess fat from the skillet.

Pat the cooked veal with paper towels to remove any remaining fat.

Add the cooked veal to the simmering tomato sauce.

Season the sauce with chopped fresh basil, coarse salt, and freshly ground black pepper.

Simmer the sauce for at least 15 minutes to allow the flavors to meld.

Divide the cooked penne into individual serving bowls.

Top each bowl of penne with a generous portion of the veal sauce.

Serve immediately.